Potato Salad

Kitchen pantry without potatoes is very much like a necklace without diamonds!!! Hehe... I didn't find a better clause on comparative degree instantly in mind. Even though I'm not into wearing any sort of accessories n all, I keep bugging my hubby to plan his gift to me at times. So, I'm sure... this one will never go wrong for the ladies :P

Ohhhooo... Went off-track! Coming back to the point... I can't see my potato basket empty anytime, even if I'm not going to make any dish using it. This time I had only 2 potatoes left, which wasn't enough to make a subzi or paratha... Thought of trying out a cold potato salad, eliminating high-calorie factors from the original recipe! Boiled potatoes mixed with strained yogurt and mustard sauce... along with chopped coriander was a beauty in itself :) Enjoyed each bite of this dish...

INGREDIENTS:

2 Potatoes

1/2 cup Strained Yogurt 

1 tsp Mustard Sauce

1 tsp Lemon Juice

2 tsp Chopped Onion

1 tsp Chopped Coriander

Red Chilly Powder, to sprinkle

Salt, to taste

STEPS TO FOLLOW:

- Parboil potatoes for 5 mins by keeping into a pan of boiling water or microwaving it. 

- Drain and rinse with fresh water. Cut them into cubes. 

- Mix strained yogurt with rest of all ingredients in a bowl.

- Add potatoes into it and mix everything well.

- Refrigerate for around 1 hour to blend flavors nicely. 

- Serve chilled!!!

SJ's NOTE:

- I have used strained yogurt here to cut down the calories. You can use mayo or sour cream as well. 

- Fresh herbs can be added for more flavors!

Linking this recipe to Guru's Cooking:

Star Spring Salad

Rarely used "Star Fruit" gives a very different sweet & tangy flavor to this salad. Best for kids if served as tiny lettuce wraps. Here it goes:

INGREDIENTS:

1 cup bean sprouts* 

1/2 cup chopped starfruit

1/4 cup boiled corn

1/4 cup chopped red bell pepper

1 tsp finely chopped coriander

1 tsp lemon juice

1/2 tsp mustard sauce

1 tsp olive oil

1/4 tsp minced garlic

Pinch of black pepper powder

Salt to taste

METHOD:

- Take a big slice of red bell pepper and grease both the surfaces with a drop of olive oil.

- Roast it on direct gas-flame and chop it in small chunks.

- Mix all bean sprouts, boiled corn and red bell pepper in a bowl. Add chopped starfruit and coriander and mix well.

- Take all ingredients of dressing in a small bowl and whisk it for a minute.

- Arrange few lettuce leaves in serving bowl. Mix salad and dressing well and transfer it in a serving bowl.* 

- Garnish with slices of starfruit and mustard sauce.

SJ's NOTE:

* I used a combination of adzuki, chickpeas, mung beans, peas. Ready-to-use sprouts are available but to make it in-house: Soak all beans of your choice in hot water for 5-6 hours and then drain all water out of it. Cover a bowl with damp cloth and keep it in a warm place for 36-48 hours. 

* Alternatively you can serve it as tiny lettuce parcels with salad inside.

Sending it to Jagruti's Cooking Odyssey: